Corned Beef Oven Omelet

Forget standing over a pan trying to fold a delicate omelet. This one bakes in a single dish, puffing up tall and turning golden on top while you get on with something else.

The base is about as simple as it gets: eggs beaten with milk and seasoned salt, poured over torn pieces of corned beef, shredded cheese and a little minced onion. The milk loosens the eggs so they bake soft and custardy rather than dense.

Tearing the corned beef into ragged pieces, instead of dicing it neatly, scatters salty, savory bites throughout and gives you that beefy flavor in every forkful. It’s a smart way to use up leftovers from a corned beef dinner.

Because it bakes uncovered, the top browns and sets while the inside stays tender. Cut it into squares and it feeds the whole table without anyone hovering at the stove.

Kitchen Tips

• Let the baked omelet rest a few minutes before cutting so it firms up and slices cleanly.
• Go easy on added salt; corned beef, seasoned salt and cheese all bring plenty of sodium.
• It’s done when the center no longer jiggles and a knife comes out clean.
• This is a great landing spot for leftover corned beef from a holiday roast.

Variations

• Swap the cheddar for Swiss and add a smear of mustard for a Reuben spin.
• Stir in cooked diced potatoes or hash browns to bulk it up.
• Fold through chopped fresh chives or parsley for color.